"COLOSSAL CHOCOLATE CAKE ROLL"

When ever you have the words 'colossal' and 'chocolate' in the same title you know it's gotta be good! Ohhhhh and is it ever!The 'Decadent Diva' gives 'chocoholics' what they've been waiting for in a sinful recipe designed to tempt even the discerning of palettes this 'Valentine's Day'. And although there are different variations of this recipe the cake ingredients always stays the same. However, you can always alter the filling by adding chocolate chips for a special added touch or perhaps you might even like to cool melted chocolate and instant coffee granules to created a chocolaty filling instead.

Other ideas might include using ice-cream as a substitute filling for a cool treat. Use softened ice-cream, roll and wrap as directed leaving the seam-side down, then serve with chocolate sauce. How about jelly, canned pie fillings or pudding as a cake filler? Or fresh berries, chopped fruit mix for an added touch of elegance into the filling. You can even personalize the roll by piping a message on it. Whatever you desire goes here so don't be afraid to be creative. And so without further a do I am proud to present the 'Colossal Chocolate Cake Roll'! Chocolate lovers unite! Enjoy!

"COLOSSAL CHOCOLATE CAKE ROLL"

Ingredients:
(FOR THE CAKE)
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
4 large eggs, separated
1 cup granulated sugar, divided
confectioners' sugar

(FOR THE FILLING)
1 container (8 0z.) frozen
whipped topping, thawed

Directions:
(MAKING THE CAKE)
1. Preheat the oven to 350F. Line 15 x 10 inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.

2. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt and mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy.

3. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually adding 1/2 cup of sugar, beating until stiff, but not dry, peaks form.

4. Fold 1/3 beaten egg whites into the egg yolk mixture. Alternately fold in remaining egg whites and flour mixture. Pour batter into pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.

(ROLLING & FILLING THE CAKE)
1. Dust clean cloth with remaining sugar. Turn cake out onto prepared cloth. remove waxed paper. Trim the cake's edges.

2. Starting with a long side, tightly roll up the cake with cloth. Transfer cake, seam side down to a wire rack to cool.

3. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of the edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.

Serves 10

*NOTE: For easier slicing, place cake in freezer for 20-30 minutes before you're ready to serve and lightly dust with confectioner's sugar again. When serving, why not drizzle chocolate sauce on the bottom of your plate then place a slice over it to give it added richness. Serve with a sprig of mint or fresh raspberries for a classically fresh look.

**This recipe can also be found in the 'Creative Cook's Kitchen'**